Featured Recipes

Pages:
  • 1
  • 2
  • Last
    • About Us

      • Organics to You is a locally owned and operated Portland organic produce delivery company.
      • We've been delivering the finest, farm-fresh organic produce and groceries since early 2001.
      • How does our service work? Organics to You Works with Local Farmers directly and with other local purveyors of organic produce, that deliver the produce to our warehouse in Portland, Oregon. From there, to you to enjoy!
      • There are lots of different sizes of produce boxes to choose from along with some grocery needs you may have. All you need to do is sign up and the best, freshest, local, organic produce will come to your door.

      Why do people choose our service?

      One reason to choose Organics to You would be quality of goods we deliver, but beyond that, there is a convenience factor, and overall value you get from our delivery. We have had price-comparison shopped the contents of our produce bins, and have found it in your favour.

      We offer a wide range of organic groceries. With Organics to You, not only can you save money, but you can also save time by not going to store, and the frustration of traffic, along with those impulse purchases people can make at stores and "shopping club" database systems which can hide the full price of things on the shelf. You get none of that with us.

      Organics To You also offers gift certificates and hand delivered organic gift baskets to homes and businesses.

      We have a strong commitment to sustainability and the environment. Organics to You is committed to sustainability, the local community, and organics as a whole. In this commitment, Organics to You reduces, recycles and reuses everything possible.

      We are a part of the Portland compost program and also donate most of out produce wastes to local community groups; so we basically have zero produce waste. One of our farmers takes what could be produce waste, and feeds it to their chickens and cows. We also reuse 1st, and then recycle our paper waste. We use 100% post-consumer waste copier paper for all of our office needs and are as paperless as possible in our office. We use corn-based plastics whenever available, and we are a Green Power with PGE 100% renewable energy choice company. 3 out of 4 of our vehicles are run on a Biodiesel. All of these things combined make our environmental impact footprint very small. We take this very seriously.

      Our delivery service covers Outer Gresham to Hillsboro, and Vancouver/Camas, and to as far south as Sherwood, West Linn and Wilsonville. Find out more about our Portland Area delivery areas and scheduling.

      Organics to You Staff

       

    • Alerts


      We are performing website maintenance. If you encounter any errors while trying to modify your account or placing your order, please let us know by emailing us at info@organicstoyou.org. We will make sure everything is handled properly, but we apologize for any confusion. We will have the site up, new, and fully improved as soon as possible and we appreciate your patience and support!!


    • Announcements!



      ***price change, effective 03-25-19***


      Hello and good day..Due to fact we have no delivery charge and have not had a price increase in quite some time, we are forced to raise our prices a little for each box, effective this upcoming week, March 25th. Price of produce keeps going up and with giving employees a living wage, makes it tough. Please check out the produce bins page for information on price changes. We thank you so much for your understanding and support!
      ***If you need to modify your order/delivery schedule: Please be sure to adjust your account (https://organicstoyou.org/login) or contact the office with your e-request (info@organicstoyou.org) at least 48 hours before your scheduled delivery.***
    • Blueberry Wheat & Corn Pancakes

      Ingredients:

      • 1 cup soymilk
      • 1/2 cup water
      • 1 cup whole wheat pastry flour
      • 1/2 cup whole grain corn flour
      • 1 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 1/2 cups fresh blueberries
      • 2 tablespoons light tasting olive oil

      Directions:

      1. Preheat the oven to 200 degrees F (95 degrees C)
      2. Combine water & soy milk in small bowl
      3. In large bowl, combine both of the flours, the baking powder, baking soda, & salt.
      4. Stir in the milk mixture until just combined. Fold in the blueberries and let the batter sit for 5 minutes.
      5. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet to keep warm in the preheated oven (cover them with tinfoil) while cooking the remaining batter. Serve warm with all natural (no sugar added) blueberry jam.

      Serves: 6

      Preparation time: 25 minutes

    • Borscht

      Ingredients:

      • 4 large beets
      • 1/2 green cabbage
      • 2 carrots
      • 1 onion
      • 1 stick of celery
      • 1 large tomato
      • 1 large rutabaga (Swedish turnip)
      • 2 tablespoons of dill
      • 2 tablespoons of parsley
      • 2 large cloves of garlic, minced or grated
      • 1/4 cup of apple cider vinegar
      • 10 cups of veggie stock or water
      • salt and pepper, to taste

      Preparation:

      This borscht recipe is delicious, nutritious, and guaranteed to warm any belly on a cold winters night. It's my own recipe so I hope you enjoy it!

      1) Chop up all the veggies.

      2) In a large pot, saute onion, celery, dill, parsley, and garlic in vinegar on high heat.

      3) Slowly add stock/water and bring to a boil. Add beets, rutabaga, cabbage, carrots, and tomato.

      4) Cover and let simmer until root vegetables become tender (about 20 minutes).

      5) Enjoy! Add salt and pepper if you wish.

      Can also be served with dollop of vegan sour cream or plain yogurt if you wish.

      Serves: many, many people

      Preparation time: 30 minutes

    • Cauliflower Soup

      Ingredients:

      • 2 cups cauliflower flowerets
      • 4 celery ribs, diced
      • 3 carrots, chopped (I usually use only 1 or 2)
      • 1 can cream of chicken soup, undiluted (You can also use cream and chicken bullion instead of the creamed soup)
      • 1 cup cream or half& half 8 oz. cubed cheese (your choice of flavor)
      • 1/4 tsp. salt 1/2 tsp pepper Paprika

      Preparation:

      Arrange cauliflower, celery and carrot in steamer basket over boiling water. Steam 10 minutes or until crisp-tender, then drain.

      Cook soup and cream or half & half in large saucepan over medium heat, stirring occasionally, 5 minutes.

      Stir in cheese until melted. Add steamed veggies, salt and pepper; cook until thoroughly heated. Sprinkle with paprika and serve. Amazing!

      Yield: 4 cups

    • Curry Spinach

      Ingredients:

      • 1 1/2 tablespoons olive oil
      • 1 medium onion
      • 1/2 cup water
      • 2 to 4 tablespoons mild or hot curry paste
      • 1 diced potato
      • 1 diced tomato
      • 1 package frozen chopped spinach

      Directions:

      Steam or boil the potatoes in salted water until very tender. In a non-stick skillet, cook the onion, garlic and curry paste in oil for 3-4 minutes or until onion is tender.

      Stir into the skillet the potatoes, tomatoes, and spinach. Add water as needed, and continue cooking over medium heat until heated throughout. Sprinkle with salt and pepper. Serve with rice or cous cous if desired.

      Serves: 2 - 4

      Preparation time: 20 minutes

    • Dalmatian Lenten Cabbage Soup - Broeta de Verza de Magro

      This meatless soup was the traditional beginning of Dalmatian Vigil meals, especially Christmas Eve, when the chill of the Bora (a strong wind from the east) gives cabbage added bite. It calls for fish broth, which the cook would have had on hand because boiled fish is one of the standard second courses of a Vigil meal.

      Prep Time: 30 minutes
      Cook Time: 45 minutes

      Ingredients:

      • Savoy cabbage (amounts given below)
      • Potatoes
      • One onion
      • Fish broth (from boiling a fish, or canned)
      • Garlic
      • A bay leaf
      • Bread
      • Salt and pepper

      Preparation:

      Dice into half-inch (1-cm) cubes a head of Savoy cabbage, two peeled potatoes, and an onion.

      Simmer the vegetables until tender in the broth from boiling the fish (strain it first), adding a minced clove of garlic, a bay leaf, and salt and pepper to taste to the pot.

      While the soup is cooking, toast several slices of bread. Line your soup bowls with them, ladle the soup over it, and serve.

      Serves 4

    • Delivery Routes



      FREE DELIVERY RIGHT TO YOUR DOOR!

      Your home delivery day is simply assigned by zip code to ensure energy and time efficiency. For areas outside our delivery zone, we offer a handful of 'pick-up' locations where we will deliver and you can pick up. See more about those locations below.

      **We require at least 24 hours notice to guarantee we can make any changes (add any items, modify your order, skip a delivery, etc).**


      Please select your zip code from the drop-down menu to find your delivery day.



      Delivery Routes

      **If you live outside our delivery zone, or prefer pick-up, we also offer these pick-up locations**

    • SANDY - TUESDAY: Sandy Country Florist...39010 Pioneer Blvd; Sandy, OR; 97055

    • OREGON CITY - TUESDAY: Private Porch...914 Jackson St; Oregon City, OR; 97045

    • SCAPPOOSE - TUESDAY: Flora Design...52658 NE 1st Street; Scappoose, OR; 97056

    • VANCOUVER - WEDNESDAY: Arnada Naturals...2407 Main Street; Vancouver, WA; 98660

    • HILLSBORO - WEDNESDAY: Hill Florist...276 E Main Street; Hillsboro, OR; 97123

    • HAZEL DELL - WEDNESDAY: Healthline Nutrition Center...8311 NE Highway 99; Vancouver, WA; 98665


      **For those customers who do not live within our delivery zones, orders can be picked up at these locations during their store hours. You can set pick-up at each location by using the store's address (above) as your shipping/delivery address when you sign up. If your shipping/delivery address uses the zip code '97056', you'll be automatically set for pick-up at the Scappoose drop spot. As always, please feel free to contact us with any questions.


    • The delivery window is from around 10AM until about 7PM. The actual delivery time for your order will depend on when and where your address falls on the driver's route for the given day. You can register a text-friendly phone number on your account, and we will text you the day before with an estimated delivery time and then again when your order arrives at your door.


      A Note About Perishables:

      If you are not going to be home at the time of delivery, please consider leaving out a cooler during the summer heat to keep your fruits and veggies happy. If you order perishables (milk, meats, other dairy items)--we highly recommend leaving out a cooler with ice packs.

      ~ Og2U Staff and Crew

  • Feature of the Week



    ***Ground Beef, Pork Chops, Bacon are back!***


    The meat products are from our friendly local farm, Stroupe Farms, they are 100% natural, and 100% delicious. Add some to your order today in the Meat and Fish section!
    ***If you need to modify your order/delivery schedule: Please be sure to adjust your account (https://organicstoyou.org/login) or contact the office with your e-request (info@organicstoyou.org) at least 48 hours before your scheduled delivery.***
  • Fennel & Vegetable Stir Fry with Nut Rice

    Directions:

    Tofu can be fried (do before anything else) or tossed into stir fry with out previous cooking. I've also made this many times with no tofu and it is still good. Coarsely chop onion and mince garlic. Slice bok choy stocks into bite size pieces, coarsely chop green tops. Slice and/or chop the rest of the veggies any way you prefer.

    Heat 1 1/2 - 2 tablespoons oil in large skillet or wok. Add 1 teaspoon fennel seed until is begins to sizzle. Add onion and sauté for 2-3 minutes, add garlic toss a few times with spoon.

    Begin cooking vegetables from hardest to softest: bok choy stocks (save green tops for later) for 1 minute. Add carrot and cook for 1 minute... red pepper 1 minute... broccoli 1 minute, etc... Repeat with all the vegetables except for bok choy greens (they will go in later with the tofu). Add a dash of salt while cooking - it really brings out the flavor of the veggies.

    Transfer veggies to bowl and put 1 tablespoon oil in skillet/wok over medium heat. Add nuts and begin to toss while cooking. As nuts begin to turn golden color, add 1/2 teaspoon fennel seed. Let nuts overcook to a dark brown - its okay to have some black nuts as it adds flavor. Once the nuts are done, add cooked rice to skillet/wok and mix in oil, nuts, and fennel. Add dash of salt to rice mixture and let cook for a couple of minutes while stirring. Transfer to serving bowl.

    Heat veggies back up and add tofu - cook until heated through. Add bok choy green tops just at end, cook until wilted. Salt and pepper to taste, serve over rice.

    Serves: 4

    Preparation time: 30 minutes

  • Fingerling Potato Leek Hash with Swiss Chard and Eggs

    Thanks to our customer Hillary Barraza for sharing this yummy recipe link!

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 2 cups sliced leek (about 2 large)
    • 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
    • 2 garlic cloves, minced
    • 1 1/4 teaspoons Spanish smoked paprika, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon coarsely ground black pepper, divided
    • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
    • 4 large eggs
    • 1/4 cup (1 ounce) shredded Gruyère cheese

    Preparation:

    Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

    Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

    Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)

    Preparation: 1 hour, 30 minutes

    See also: Fingerling Potato-Leek Hash with Swiss Chard and Eggs
    Jeanne Kelley, Cooking Light

  • Frequently Asked Questions



    We've gathered together a few questions that we hear from time to time about our organic home delivery service.

    Take a look and see if your question is here. If you can't find your answers here, send us an email or give us a call at 503.236.6496
    Email is the preferred communication method since we’re a small company and don't have a full-time person handling the phone and voicemail.

    What does being a member mean? Is there a commitment?

    Membership is just a term used to describe people who are getting our service. There are no contracts or required subscriptions. You choose whether you want delivery just once, or regularly every week, every 2 weeks, every 3 weeks, or every 4 weeks.

    How do I redeem a Chinook Coupon?

    1. Write the first and last name listed on the account on the coupon.
    2. Leave the coupon out for the driver to pickup on your delivery day. --or-- Mail the coupon to our office at 14107 NE Airport Way, Blding A/Portland OR 97230.
    3. Once we receive the coupon here in the office we'll add the discount to your payment history as well as adjust the billing accordingly.

    Where does the produce come from?

    This is one of the most important questions. Our vegetables and fruits mostly come directly from local area farms. By buying directly from the farmer we are assuring that you get the freshest produce with the least amount of processing and travel possible. Supporting local farms also means that the money is staying within the communities that we serve while also helping to keep small family farms operational. We also source some organic produce from local distributors like Organically Grown Company and Charlie’s Produce when the local growing season slows down during the winter and early spring.

    How does it all work?

    It is as easy as 1,2,3. First, choose your produce bin (additional groceries are optional). Second, create your account complete with delivery and billing details. Third, kick back, relax, and enjoy the service.

    I just submitted my order. When do I get my first delivery?

    We ask for 48 hours notice for all new orders and for all changes. If you are setting up the order or adjusting it online yourself, sometimes we need even less time. Once you sign up or edit your order, we will show you when your next order is coming on the "My Subscription" tab of your member page (you will be re-directed to your member page immediately after registration). If you'd like to postpone the delivery at all, you can change the start date after registration.

    How do I pay?

    You may setup a credit card on your account for automatic billing to occur on the day before each scheduled delivery. Or you may select to pay via COD. You can leave the check/money order for the driver to pick-up on your delivery day, or you can mail in the payment to our office address at 14107 NE Airport Way, Blding A/Portland OR 97230.

    Do you deliver in my area?

    We deliver throughout the Portland Metro area along with surrounding neighborhoods. We also have a couple of routes that serve addresses in the Vancouver ,WA area. Check out our delivery routes map to find out which day of the week we’re in your area.

    How much does a bin serve? Is there a prescribed weight?

    The answer varies due to many considerations. Do you mostly cook and eat at home? Do you also pack a lunch? Are you following a specific diet (vegan, vegetarian, paleo, etc)? What serving size do you prefer? There is no prescribed weight for the bin as it varies each week due to what is in season and availability. All of the bins do get a certain number of items each week to ensure a diverse selection of organic produce. You are also welcome to try different bins until you find the perfect fit for your culinary needs. Some of our customers even change their bin types seasonally—they’ll order an All Fruit Bin in the summer while their home veggie gardens are in full swing and then will switch back to a mixed bin of fruits and veggies in late autumn. You are not locked in to any bin size, type, or frequency.

    What if I don't want something in my bin?

    No problem, just note your bin preferences when you sign-up for service, or log-in and adjust likes/dislikes in the "Locations and Preferences" tab of your personalized member page. The crew will sub in another item or one of your “likes” if available when one of your “dislikes” is scheduled to be included in the bin’s contents. Please note however that we require 48 hours notice to guarantee we can make any changes.

    What do I do if I need to skip a week for any reason?

    Going on vacation, have a scheduled business trip, or maybe the fridge is still full? Login to your account and add your vacation break in the "Locations and Preferences" tab of your personalized member page. Or feel free to contact us via phone or email with the vacation start date, vacation end date, and your account details (name on account and delivery address). Please note however that we require 48 hours notice to guarantee we can make any changes.

    What other products do you deliver?

    We deliver mostly organic products sourced from other local companies. We offer many basic staples such as bread, milk, eggs, meats, cheese, and vegan alternatives. Feel free to add an item to your produce order on an ongoing or one time basis.

    What if I'm not going to be home?

    You do not need to be home at the time of delivery as long as the driver has access to a delivery drop spot like your front door, porch, or another specified area. Our delivery window for each route day runs from around 10AM – 7:30PM.

    What happens on hot summer days or rainy days?

    The driver will do his best to leave your order in a shaded or covered area. We also encourage you to note any special delivery instructions on your account for the driver to reference. If you are not going to be home at the time of delivery, please consider leaving out a cooler during the summer heat to keep your fruits and veggies happy. If you order perishables (milk, meats, other dairy items)--we highly recommend leaving out a cooler with ice packs.

    What if I live in a secure building?

    Please provide us with any special delivery instructions needed for the driver to access your building. Most folks give us an access code, are able to buzz the driver in remotely via a callbox, supply a key to the main door of the building, or have concierge service/office manager on duty to accept the delivery.

    Do you deliver on holidays?

    We deliver on most holidays except Thanksgiving and Christmas. During the Thanksgiving week--we simply move the delivery schedule up by a day and deliver on Sunday - Wednesday. The Christmas week delivery schedule varies year to year. You may find the 2017 - 2018 holiday schedule posted here: http://organicstoyou.org/holiday-schedule.

    Our Refund Policy:

    If for any reason you're not satisfied with the produce or one of our other products that you have received, please don't hesitate in letting us know via email. We will compensate you for the issue either by adding in replacement produce to your next bin or by issuing a credit/refund.

    What's our privacy policy?

    Our policy is very simple: we will never intentionally share, rent, or sell any personal information that you submit on our site.

  • Gazpacho

    Ingredients:

    • 1 small clove garlic
    • 2 tbsp finely chopped fresh parsley
    • 2 cups V-8 juice
    • 2 & 1/2 tbsp red-wine vinegar
    • 2 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tsp sugar
    • 2 tsp salt
    • 1/4 tsp ground white pepper
    • 2 tsp Worcestershire sauce
    • 1/8 tsp Tabasco sauce
    • 1 large ripe tomato
    • 2 tbsp finely minced fresh onion
    • 1/2 fresh cucumber - diced
    • 1/2 fresh green pepper - diced
    • 1/2 tsp freeze-dried chives
    • 1 tbsp fresh green onion tops - chopped
    • 1 fresh yellow squash - diced, not peeled
    • 1 cup fresh eggplant - diced (for color - optional)

    Preparation:

    Place garlic, parsley, V-8 juice, vinegar, olive oil, lemon juice, vegan sugar, salt, white pepper, Worcestershire sauce and Tabasco sauce in large bowl and stir until well blended.

    Peel and dice tomato. Rinse remaining vegetables and place in large container with tomato. Pour blended soup mixture over vegetables. Chill for at least 2 hours.

    Serve as appetizer garnished with lemon wedges and club vegan crackers or garlic toast. Works wonderfully as a cool and refreshing, easy to serve summer-time dish.

    Serves: 8

    Preparation time: 1 hour

  • Grilled Eggplant

    Ingredients:

    • eggplant (size and number depends on amount of people to be served)
    • oil
    • basil
    • rosemary

    Directions:

    Clean and slice eggplant into quarter of an inch slices, lengthwise.

    Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.

    This recipe also works beautifully for squash and zucchini!

    Serves: 4 (depends on size of eggplant)

    Preparation time: 15 minutes

  • HOLIDAY DELIVERY SCHEDULE



    ***2017 – 2018 Winter Holiday Schedule***


    ***Christmas Week and New Year’s Day:***
    Tuesday, 12/26: Monday Routes
    Wednesday, 12/27: Tuesday Routes
    Thursday, 12/28: Wednesday Routes
    Friday, 12/29: Thursday Routes

    We will be on a regular delivery schedule the week of the New Year: Monday, 1/1: Monday Routes
    Tuesday, 1/2: Tuesday Routes
    Wednesday, 1/3: Wednesday Routes
    Thursday, 1/4: Thursday Routes


    ***Wishing you a festive holiday season from the Organics to You Staff and Crew!***


    ***If you need to modify your order/delivery schedule: Please be sure to adjust your account (https://organicstoyou.org/login) or contact the office with your e-request (info@organicstoyou.org) at least 48 hours before your scheduled delivery.***
  • Honey-Roasted Butternut Squash

    Ingredients:

    • 2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
    • 2 tablespoons honey
    • 1 1/2 tablespoons butter
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons finely chopped toasted pecans
    • 1 tablespoon minced fresh flat-leaf parsley

    Preparation:

    1. Preheat oven to 400 deg F.

    2. Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH for 30 seconds, or until butter melts. Stir to combine. Brush half of honey mixture over cut sides of squash, and reserve remaining honey mixture.

    3. Sprinkle squash with salt and pepper. Bake at 400 deg F for 1 hour or until tender.

    4. Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH for 20 seconds.

    5. Drizzle remaining butter mixture over squash. Sprinkle evenly with pecans and parsley. Add a garnish of parsley on the side to accent the beautiful colors of the squash.

    6. Serve, and enjoy!

    Serves: 8

    Preparation time: 1 hour, 30 minutes

  • How Does Payment Work?

    Why a Credit Card?

    Your credit/debit card will be saved when you sign up, but your card will not be charged until the day before delivery. If you've selected a different payment method (COD or SNAP/EBT), we will always defer to your preferred payment choice. For SNAP payments, please be ready to meet with the driver at the time of delivery. SNAP payments must be made in person. For COD, please have a check ready for the driver or you can send it to us via postal services.
  • Kale Sauté

    Ingredients:

    • 1 tsp mild flavored olive oil
    • 1 small onion, cut in half and sliced
    • 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
    • 1 bunch kale
    • 1 small tomato

    Directions:

    In skillet (preferably cast iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.

    Serve over brown rice.

    Serves: 3

    Preparation time: 15 minutes

  • Kiddie Casserole

    Preparation:

    Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.

    Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.

    In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.

    Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!

    Serves: 6 +

    Preparation time: 30 minutes

  • Pages:
  • 1
  • 2
  • Last